AYOUB CHOUQFI Indulge in the refreshing harmony of zesty lemon and sweet raspberries with this Lemon Raspberry Bundt Cake. A perfect dessert that combines the tangy essence of lemons with the subtle sweetness of fresh raspberries, all wrapped up in a moist, tender cake. Drizzled with a lemony glaze, this cake is not just a treat for your taste buds but also a feast for the eyes. Whether you’re celebrating a special occasion or simply looking for a delightful dessert, this bundt cake promises to impress. Let’s dive into the recipe that balances sweetness and tanginess in every slice.
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup sour cream
- 1 cup fresh raspberries
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Directions
- Prep Work: Preheat your oven to 350°F (175°C). Grease your bundt cake pan generously with butter or non-stick spray to ensure a smooth release after baking.
- Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This mixture will ensure the cake has the perfect rise and texture.
- Cream Butter and Sugar: Using a large mixing bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy, forming the base of your cake’s moisture and sweetness.
- Incorporate Eggs and Lemon: Add the eggs one at a time to the mixture, ensuring each is well incorporated. Follow with the lemon zest and lemon juice, mixing to distribute the zesty flavor evenly.
- Combine Wet and Dry Ingredients: Gradually blend the dry ingredients into the wet mixture, alternating with the sour cream. This step ensures the cake remains moist and tender.
- Fold in Raspberries: Gently fold the fresh raspberries into the batter, ensuring they’re evenly dispersed. The berries add bursts of flavor and moisture.
- Bake: Pour the batter into the prepared bundt pan, smoothing the top. Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
- Cool and Glaze: Allow the cake to cool for 10 minutes before transferring it to a wire rack. Once completely cooled, whisk together the powdered sugar and lemon juice for the glaze and drizzle it over the cake.
- Serve: Let the glaze set before slicing. Serve this delightful cake and enjoy the perfect balance of sweet raspberries and tangy lemon in every bite.
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Lemon Raspberry Bundt Cake
Prep Time:
15 minutes
Cooking Time:
45-50 minutes
Total Time:
1 hour 10 minutes – 1 hour 5 minutes
Servings:
12-16
Tips for a Perfect Lemon Raspberry Bundt Cake
- Properly Prepare Your Pan: To ensure your bundt cake releases perfectly, make sure to thoroughly grease every nook and cranny of your bundt pan. A baking spray that contains flour works best for detailed pans.
- Room Temperature Ingredients: For the best texture, ensure your butter, eggs, and sour cream are at room temperature before starting. This helps them to emulsify better, resulting in a smoother batter.
- Gently Fold in Raspberries: To avoid crushing the raspberries, gently fold them into the batter with a spatula. This keeps the berries intact and evenly distributes them throughout the cake.
- Avoid Overmixing: Once you’ve added the dry ingredients to the wet, mix just until combined. Overmixing can lead to a dense cake because it develops the gluten too much.
- Lemon Zest for Enhanced Flavor: Use a zester or fine grater to add lemon zest to your batter. The zest is packed with oils that give the cake a vibrant lemon flavor, which complements the raspberries beautifully.
- Test for Doneness: Ovens can vary, so start checking your cake a few minutes before the recipe’s suggested baking time. A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Cool Before Glazing: Let the cake cool completely before adding the glaze. Pouring glaze over a warm cake can cause it to melt and run off, rather than setting nicely on top.
What to Avoid
- Under-greasing the Pan: Not greasing the pan enough is a common mistake that can lead to your beautiful cake sticking and breaking apart.
- Using Frozen Raspberries Without Adjusting: If you opt for frozen raspberries, do not thaw them before adding to the batter. Thawed berries can bleed into the batter, affecting the cake’s appearance and texture. It may also be helpful to toss them lightly in flour to prevent sinking.
- Overbaking the Cake: Overbaked cake can be dry and crumbly. Keep a close eye on the baking time and test for doneness towards the end of the baking period.
- Skipping the Lemon Juice in the Glaze: The fresh lemon juice in the glaze is key to achieving the right balance of sweet and tart. Using water or milk doesn’t provide the same bright flavor.
- Cutting the Cake Too Soon: Cutting into the cake before it’s fully cooled can cause it to crumble. Patience ensures clean slices and optimal texture.
By following these tips and being mindful of what to avoid, you’re on your way to creating a Lemon Raspberry Bundt Cake that’s as delightful to present as it is to eat. Enjoy the baking journey and the delicious destination!
This Lemon Raspberry Bundt Cake is a celebration of flavors, textures, and the joy of baking. It’s sure to become a cherished recipe for those special moments or whenever you crave a slice of something truly delightful. Enjoy the process and the delicious outcome!
